Low carb, gluten-free, and absolutely uncomplicated, this recipe is an amazing diabetes-friendly alternative to chocolate chip cookies! The substitutes are monk sugar, sugar-free chocolate chips, and almond flour. The ingredients of this recipe can be dumped into a bowl, mixed, and scooped for delicious cookies in 25 minutes!
Pre-heat oven to 350.
Add softened butter and monk sugar to a large bowl and mix on medium until combined.
Add eggs and vanilla. Mix until combined.
Add remaining dry ingredients and mix until combined.
Fold in Lily's Chocolate Chips
Scoop batter onto a lined baking sheet. Using a cookie scoop that should equal 18-21 cookies. Flatten slightly by pushing down on the scoops.
Bake for 10-12 minutes.
Let cool on cookie sheets for 30 minutes and enjoy!
Serving Size 18 cookies
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.